Beef jelly

Place the beef brisket (1.5 kg) (shank) and the knuckle joint (1 kg) in a large pot. Cover them with water, add a pinch of salt, and bring to a boil.

After that, reduce the heat and skim off the foam that forms on the surface for 3-5 minutes.

Then drain the water, rinse the pot, as well as the meat and joint under cold water.

Return the meat and joint to the pot and cover with water in a 1:2 ratio. Bring to a boil, then reduce the heat and continue to skim off the foam.

Meanwhile, prepare the vegetables: chop the carrot (1 piece) and onion (1 piece) into large pieces, stick cloves (2 pieces) into the onion, and add all the prepared ingredients to the pot along with:

• garlic (2 cloves);
• parsley (a bunch);
• bay leaves (3 pieces);
• black peppercorns (10 pieces) and allspice (5 pieces).

Season with salt to taste.

Reduce the heat to the minimum and cover the pot with a lid.

Cook the broth for 5-7 hours, allowing the meat to absorb the flavors and become tender.

After cooking, carefully remove the meat from the pot and let it cool slightly. Then cut it or shred it into fibers.

Strain the broth through a sieve to remove the vegetables and spices, and then strain it again through a paper towel or napkin to get rid of excess fat.

Don’t forget to season the broth with salt.

Now finely chop 2 cloves of garlic.

Spread the meat on the bottom of a mold, add the chopped garlic, and, if desired, carrot or parsley for decoration. Pour everything with the cooled broth.

If there are bubbles on the surface, gently blow on them so they don’t freeze in that position.

Place the aspic in the refrigerator overnight to set completely.

Serve the aspic with horseradish or mustard.